Practical Winemaking

Code:

VIT4022

Acronym:

VIT4022

Level:

400

Keywords
Classification	Keyword
OFICIAL	Agrarian Sciences

Instance: 2020/2021 - 1S

Active?	Yes
Responsible unit:	Department of Geosciences, Environment and Spatial Plannings
Course/CS Responsible:	Master in Wine, Tourism and Innovation

Cycles of Study/Courses

Acronym	No. of Students	Study Plan	Curricular Years	Credits UCN	Credits ECTS	Contact hours	Total Time
WINTOUR	26	Plano Oficial do ano letivo 2020.	2	-	6	56	162

Teaching language

Portuguese

Objectives

The student should have an objective and direct knowledge of the practices associated with winemaking and that ranging from the choice of grape and quality control, mechanical processing and biotechnological techniques, and quality control of the final product. Participation in this kind of activities will allow students to have a better understanding of the operation and logistics of a cellar, a knowledge of specific equipment working, and the complementarity of the different disciplines involved in the process of wine production

Learning outcomes and competences

Knowledge of the practices associated with winemaking.
Grape and quality control.
Quality control of the final product.
Understanding of the operation and logistics of a cellar,
Knowledge of specific equipment working

Working method

Presencial

Program

Grape maturation control; the definition associated with the production of a particular style of wine; Sanitization cellar and equipments preparation; Decision of the corrections and pre-fermentative operations; Sorting, crushing, de-stemming, exhaustion, pressing; Defecation white and rosé musts; fermentative process; wine spirit addition (Port Wine); ferments application; Maceration / pumping, fermentation temperature control; Decision on malolactic fermentation; Sangria and desencuba; Monitoring the wine until the end of fermentation.

Mandatory literature

Boulton Roger B. 1949- 070; Principles and practices of winemaking. ISBN: 0-412-06411-1

Complementary Bibliography

Flanzy Claude 340; Oenologie. ISBN: 2-7430-0243-3

Teaching methods and learning activities

Internship in a cellar.

keywords

Natural sciences

Evaluation Type

Distributed evaluation with final exam

Assessment Components

designation	Weight (%)
Defesa pública de dissertação, de relatório de projeto ou estágio, ou de tese	50,00
Trabalho prático ou de projeto	50,00
Total:	100,00

Amount of time allocated to each course unit

designation	Time (hours)
Elaboração de relatório/dissertação/tese	42,00
Realização de Estágio	100,00
Total:	142,00

Eligibility for exams

The frequency is obtained through an internship of 4 to 6 weeks in a cellar.

Calculation formula of final grade

The final grade will result from the report of the internship (50%) and its presentation and discussion (50%). 

- Report (maximum 10 A4 pages, Arial 10 letter, a space and a half);

- Oral presentation of the work and its discussion (20 min.).